Slow Roasted Chicken (4 Ingredients)

Name: Slow Roasted Chicken (4 Ingredients)
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6
Ingredients: 1 whole chicken (about 3 lbs.); 1/4 cup Primal Kitchen Extra Virgin Olive Oil; 2 teaspoons salt; 2 teaspoons ground black pepper

March 30, 2021

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Roasting a whole chicken may seem intimidating—until you try it and learn how incredibly simple it actually is. All it takes is four ingredients and a few hours of hands-off time in the oven, and you have a dish worth bragging about.

Don’t rush this recipe. Cooking the chicken slowly in the oven gives it a juicy flavor, tender texture, and crisp skin, similar to a rotisserie-cooked chicken. Keeping the bird covered for half the time helps ensure moist, evenly cooked meat.

To make it a meal, roast some vegetables either in the same roasting pan as the chicken or on a separate baking sheet while the chicken cooks. Root veggies like squash, potatoes, turnips, and parsnips pair perfectly, or go for broccoli, cauliflower, or, of course, potatoes.

Slow Roasted Chicken (4 Ingredients)

Rated 3.3 stars by 35 users

Servings

Prep Time

40 minutes

Cook Time

3 hours

Calories

235

Slow-roasted chicken takes time, but it couldn't be easier—a real "set it and forget it" meal that you'll find yourself making over and over. The aroma wafting from the kitchen will have you hooked before dinner even hits the table.

Author:

Primal Kitchen

Ingredients

1 whole chicken (about 3 lbs.)
1/4 cup Primal Kitchen Extra Virgin Olive Oil
2 teaspoons salt
2 teaspoons ground black pepper

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Directions

Remove chicken from the refrigerator and let sit on the counter for 30 minutes to come to room temperature.
Preheat the oven to 300ºF.
Rinse the inside and outside of the chicken with water. Dry completely.
Rub olive oil on top of and underneath the skin (as much as you can without tearing it). Season on all sides with salt and pepper.
Place the chicken breast side down on a roasting rack set inside a roasting pan. Cover tightly with foil or with the lid to the roasting pan.
Place the pan in the oven on the middle rack. Roast for two hours, covered.
Remove the chicken from the oven, uncover it, and gently turn the chicken breast side up. Spoon any fat and juices in the bottom of the pan over the chicken. Place back in the oven and roast, uncovered, for about another hour.
The chicken is cooked when a meat thermometer inserted into the thickest part of the bird reads 160-165ºF. Remove from the oven and let the chicken rest, covered, for 15 minutes before carving.

Recipe Note

Nutrition information calculated using Cronometer.

You can substitute avocado oil for the olive oil in this recipe.

If you plan to roast vegetables with the chicken, follow these steps: Wash, peel (if needed), and chop vegetables. Toss with olive or avocado oil, salt, and pepper. Place the veggies in the same rack or pot as the chicken for the last hour of cooking.